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  • Shabbat Menu 9.8.2017

    Read it nice and slow, savor all those flavors... In the #classicjewishdishes department, we are bringing Borscht back!!!! The meaty, cabbagy, beety, rich in color soup. #shabbatshalom from #MaMenu Plum and Sage Mojito This mojito was dynamite. We made it in an infuser pitcher (you can also do it in a dispenser) with the big chunks of plum, sage leaves, and lime, it looked beautiful and tasted wonderful! We had separate bottles of club soda to top it off, with ice. Salt + Pepper Challah S+P Challah was simple to make and yum. Use your classic Challah recipe, egg wash it, and give it a really generous sprinkling of coarse Kosher salt, and coarse freshly ground black pepper. Roasted Tomato + Onion Dip Slow cooked tomatoes, garlic and onions, then blended. It's quite nice with the Challah. Vegan "cheesy" Black bean dip 1 15 oz can black beans, rinsed and drained 1 tbsp olive oil 3 tbsp Nutritional Yeast (mine is from Trader Joe's, it's a vegan cheese substitute) 3 tbsp water 3 tbsp fresh lemon juice 1 tsp salt and blend! Kale Carrot Salad with Curried Cashews What a lovely salad!!! The curried cashews was the very best part of the salad. I followed the above method but did my own spice mix. Curried Cashews Toast raw cashews for 5 min. on 325 Create spiced oil mix: whisk olive oil with sea salt, curry powder, cayenne pepper, ginger powder, cardamom, cumin, garlic powder. Pour it over hot cashews, toss evenly and put in back in the oven for another 12 minutes. Tomato Fennel Salad 2 fennel bulbs thinly sliced (fennel works great on a mandolin) 1 lb. heirloom tomatoes cut into chunks Handful chopped fresh parsley 1/3 cup toasted pine nuts dress with olive oil, white wine vinegar, salt + pepper Marinated Salmon with Salmoriglio Sauce The salmon recipe was a winner! Easy enough; evoo, lemon and panko with a basic dijon sauce. Borscht- Greatest Recipe of All Time The Borscht was so delicious! It really reminded some of our guests about their Russian or Polish grandparents. Sun-Dried Tomato Stuffed Anaheim Peppers with Creamy Cilantro Tahini Lovely vegan dish. Harrisaa roasted broccoli over brown rice Loved this! I didn't make enough, so I ended up making second batch just before candle lighting! Truffle Brownies -- YUMM, a heavy chocolate dessert! Kosher by design page 264 #Salad #Healthy #MaMenu #Cocktail #Menu #Dip #Shabbat #mojito #Challah #salmon #kale #Dessert #SideDishes

  • MaMenu Shabbat Dinner 9.1.2017

    MaMenu, with its original, creative menus, is bringing classic back! An ode to the good old days with this *new weekly feature* called Classic Jewish Dishes. This week we featured Shtiglitz + Kichel (pickled herring + sweet cookies) The herring was made 100% from scratch, I'm quite pleased with the way it turned out. Recipe below. 9.1.2017- Labor Day Shabbat Old Fashioned Cocktail in honor of our new feature. Pistachio Stuffed Challah it came out so heavenly, I can't wait to make it again. The dough was a beautiful and soft, and the pistachio filling swirled into the dough was incredible! #ClassicJewishDishes Shtiglitz + Kichel (pickled herring + sweet cookies) Recipe: 2 fresh herring fish - filleted and cut into 1" slices . Step 1: prepare brine: dissolve 1/4 cup salt in 4 cups water. Allow brine to cool, place all herring fillets in brine and refrigerate for 24 hours. Step 2: In a small pot combine 1/4 cup sugar, 1/4 cup pickling spice, 2 cups water, 3 cups vinegar. Bring to a boil and simmer for 5 minutes then cool completely. Step 3: thinly slice one red onion and one lemon. Discard salty brine, and prepare 2 mason jars (or any glass). Layer herring slices, sliced lemon, and sliced red onion alternately, until jar is 2/3's full. Pour pickling liquid in the jar to the top, seal well and refrigerate for 1 day min, and 1 month max. Watermelon Salad with Basil Ginger Dressing Thai Quinoa Bowls Cooked quinoa as the base, layer it with matchstick carrots, chopped red pepper, steamed shelled edamame, sprinkle with roasted peanuts. Sesame Peanut Sauce (serves 4- 6 bowls) 2 tbsp peanut butter, 2 tbsp coconut aminos (or soy sauce), 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp lime juice. Multiply as needed: 4 tbsp= 1/4 cup 😛 Ajapsandali - Georgian Eggplant Stew/Dip Cilantro Jalapeno Dip- delicious!!! Blend: 4 jalapenos 2 cups cilantro 3/4 cups mayo 1/4 cup oil 2 garlic cloves juice of 1 lime 1 tsp salt. Grilled Vegetables with rosemary and sage Baked Green Bean Fries Chicken Escabèche- Getting into the Rosh Hashana spirit with raisins in our chicken Miso Butterscotch Bars- I love the miso flavor. A real beautiful way to end the Shabbat meal! #Baking #BreadMaking #Shabbat #Dinner #Challah #Cocktail #Dip #Salad #Dessert #Entree

  • Shavuot Menu 2017

    Italian Flaky Challah {on big cutting board} Herb Butter Caprese platter with Balsamic Reduction Mexican Shakshuka Rosemary Onion Frittata Arugula Mint + Watermelon Salad Quinoa Curry Salad Quinoa, snap peas, chick peas, slivered almonds, craisins. Olive oil, cumin, curry, white pepper and salt. Delicious Chilled sweet pea soup with cream Endive + Orange Endive Boats Vanilla Bourbon Braided Cheese Pastry Iced Matcha Tea Cheesecake -Topped with Oreo Crunch -chocolate ganache -caramel drizzle -praline cheesecake Flaky CheeseCake Strip Drinks in dispenser: Lime and mint Mojito Cold brew coffee

  • Passover Seder Menu 2017

    Zucchini + Eggplant Ratatouille: 1/3 cup olive oil, 2 medium onions chopped, 2 large eggplants cut into cubes, 5 medium zucchinis cut into cubes, salt, 5 diced tomatoes, diced. Saute onions for 5 minutes, stir in eggplant and zucchini, season generously with salt. Add 3/4 cups water and simmer for 5 minutes,Stir in tomatoes and bring to a boil. simmer 15 to 20 minutes. Kirby Cucumber Salad with Homemade Mayo: Shred cucumbers in food processor, dress with 1 cup homemade mayonnaise, 2/3 cup lemon juice, 2 tsp salt Should be made in advance and sit refrigerated for best flavor. Lemon Salmon Salad with Red Onion Vinaigrette Salmon: Cube Salmon(4 fillets), season with salt. Mix 1/2 cup orange juice, 1 tbsp lemon juice, 2 tbsp white wine. Let fish marinate. Bake at 350 for 12-15 minutes. Salad: Lettuce, orange and grapefruit chunks. Dressing: 1/4 cup lemon juice, 2 tbsp sugar, 1 tsp salt, 1/2 cup oil, 1 small red onion - and blend! Vegetarian Chopped Liver Roast 1 cubed eggplant until soft, blend with one sautéed onion, 2 hard boiled eggs, 1/4 cup homemade mayonnaise, 1 tsp salt. Chicken Soup with Egg Crepe Noodles Egg Crepe Noodles: Beat lots of eggs and water until foamy, pour a little into frying pan just enough to cover it, cook until set (its very quick). Take a stack of crepes, tightly roll it, and thinly slice it. Roasted Beets, Sweet Potato, Candied Almonds Cut beets into 1" chunks, roast with olive oil and salt at 400 for 40 min. Cut sweet potato into 1" chunks and seperately roast with olive oil and salt at 400 for 40 min. Cover almonds in a frying pan with sugar, stir frequently until sugar dissolves. Spaghetti Squash and Caramelized Onion Kugel Adapted from here>> Best and easiest spaghetti squash method is to place it whole in the oven, on 350 for an hour, or until you see it beginning to droop. Slice in half, scoop out seeds and catch those spaghetti's. Roast Chicken with Pineapple Salsa Layer pan with onions. Put chicken on onions. Slice pineapple into rounds and cover the chicken with it. Remaining pineapple, can be cubed and put in pan on sides of chicken. Salt chicken and pour wine or orange juice over chicken. Optional : you can use orange slices and alternate with pineapple slices. Bake covered at 350 for 1.5 hours. Russet Potato Stack Slice potato very thinly, coat each slice with oil and salt, stack potatoes on a pan or in a muffin tin in towers of 6 to 8 slices. Bake at 425 for 35 minutes until crisp. Sorbet Mango: Blend 3 ripe mangoes, 1/2 cup sugar, 1/4 cup lemon juice, 1/2 cup orange juice Kiwi: Blend 6 kiwis, 1/2 cup sugar, 3/4 cup orange juice #pesach #passover

  • Chanukah Menu 2016

    GET* LIT*EDITION Chanukah Menu Happy Chanukah Y'all 🍻 O' Dreidel Cocktail Bourbon, Triple Sec, lemon juice, simple syrup Jelly Glazed Challah Sushi Latkes Wild mushroom and olive dip/saute Saute an onion, add chopped wild mushrooms (any variety), add tomato sauce to cover and olives. Season with salt & pepper, and let the tomato sauce simmer with the vegetables until it thickens. Greek 6 layer dip Butter Lettuce & Tahini Salad Orange + Fennel Salad Flanken & cabbage soup Kosher by design entertains pg. 54 or similar Sous-Vide Chicken Breast Sesame Cauliflower Red, blue and gold potatoes with Pareve Tofutti horseradish sour cream Apple Pie Rugelach

  • Sukkot Menu 2016

    Onto Sukkot!! Attached here is the menu for the First Night Sukkot Dinner. We'll be inviting some guests into our cute Sukkah, and as the LA nights are getting chilly, we've got hot chocolate and soup on the menu... 🍊🍁 Spiked pumpkin spice hot chocolate Jalapeno Challah inspired by The Challah Hub Creamy Chimichurri Dip Homemade Hummus Roasted Tomato Vodka Soup CHIC page 238 (If needed: I plan to replace heavy cream with with 1/2 cup oil + 1/2 cup almond milk Rib Eye Steaks on the BBQ Butternut with Herb Oil Pomegranate salad topped with sweet potato crunch Yeasted Apple Cake

  • Yom Kippur Break-the-Fast 2016

    BREAKFAST: ☕Pomegranate Cooler> One part pom juice half part seltzer a splash of lemon Mixed in a drink dispenser, garnished with lemon slices and ice. ☕Bagel Bar☕ ☕bagels, ☕Costco cheese tray ☕pesto goat cheese spread: Stir until smooth- 4 oz goat cheese, 3 oz cream cheese, 1/3 cup of pesto. ☕lemon dill schmear, ☕dijon cilantro tuna salad, ☕herbed egg salad, ☕smoked salmon dip, (or store-bought ;) ) ☕Kale, quinoa and edamame salad: Cook 1 cup quinoa with 2.5 cups water and salt. microwave or steam a 12 oz bag of edamame beans (shelled) 1/2 red pepper, 1/2 red onion, 2 cups kale, craisins Dressing: 1/2 c oil, 1/4 c vinegar, 3 tbsp sugar, 1 tsp salt, pepper *This salad (minus the kale) can be made in advance and sit in the fridge for 2-3 days. ☕Spinach Pie- spanakopita ☕Artichoke and asparagus penne pasta ☕Coffee cake with chocolate streusel topping

  • 10 Course Rosh Hashanah Menu (2016)

    Rosh Hashana Dinner Menu!!!! It's going to be a 10 course meal. TEN!! amazing, seriously delicious courses, for A healthy sweet new year. Big thanks to the amazing Chef Sonya for her culinary input. 🍎Pomegranate cocktail 🍎mini raisin challah served trio of dips. honey sweet onion jam: sauté onions, add balsamic and brown sugar and let reduce. candied eggplant dip: Roast eggplant and pepper with oil, then add tomato sauce, lots of sugar and bake for a little longer. 🍎Lime sea bass with sweet chili relish CHIC made simple, page 192 🍎Mesclun and peach salad with raspberry vinaigrette Subbing the apricots for peaches, and champagne vinegar for raspberry vinegar. 🍎Fried Matzah Ball *warning: I can’t vouch for fluffy matzo balls here, I believe they come out more dense. 🍎Roasted maple bourbon carrots and parsnips - Tzimis…/roasted-maple-bourbon-carrots-pars…/ 🍎Vegan sauteed leek and roasted squash galette Based on the above concept, with roasted squash. To save time, I may use puff pastry dough 🍎drunken chocolate figs 🍏🍏🍏🍏May we all be blessed with a wonderful, happy, and sweet new Year! Shana Tova Umetuka! 🍏🍏🍏🍏

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